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Chicken Cacciatore

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Serves 6 | 
Surprisingly easy and incredibly tasty.

Ingredients:

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2 lb chicken breasts+ Add to Shopping List
1/2 cup chopped yellow onion+ Add to Shopping List
2 cloves garlic, minced+ Add to Shopping List
1 tablespoons cooking oil+ Add to Shopping List
1 cup sliced fresh mushrooms+ Add to Shopping List
1 can tomato sauce, 8 oz.+ Add to Shopping List
1 can diced tomato, undrained, 8 oz.+ Add to Shopping List
1/2 cup dry white wine+ Add to Shopping List
1/2 cup chicken broth+ Add to Shopping List
2 teaspoons dried basil+ Add to Shopping List
1 bay leaf+ Add to Shopping List
1/4 teaspoon salt+ Add to Shopping List
1/4 teaspoon ground black pepper+ Add to Shopping List
4 teaspoons cornstarch+ Add to Shopping List
2 tablespoons cold water+ Add to Shopping List
2 cups cooked fettuccine+ Add to Shopping List

Directions:

  1. Pour cooking oil in a large skillet and bring to medium-high heat. Reduce heat to medium once oil is hot. Cook chicken, onion, and garlic in hot oil for about 15 minutes or till chicken is lightly browned.
  2. Stir together mushrooms, tomato sauce, diced tomatoes, white wine, chicken broth, basil, bay leaf, salt and pepper in a separate skillet over medium heat.
  3. Pour sauce over chicken in the skillet. Bring to boiling then reduce heat to low. Cover and simmer for about 30 minutes, until chicken is no longer pink.
  4. Remove chicken from the skillet and transfer chicken to a platter. Cover with aluminum foil. Discard the bay leaf. Stir together cornstarch and cold water in a glass. Once cornstarch is mixed, pour it into the tomato mix and stir together. Cook and stir over low heat until bubbly.
  5. Place cooked fettuccine on serving plates. Place chicken on top of noodles and pour sauce over top.
Cooking Method: Stovetop
Main Ingredient: Pasta, Chicken Breast
Course: Dinner

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